Thanksgiving Archives - Chef Allie's Kitchen

Cranberry Orange Sauce

Another staple on our holiday table is cranberry sauce. I love making my own but my sister likes the good old cranberry sauce from the can. I enjoy making my own because of the flavors and the versatility you have with it afterwards. Thanksgiving leftovers …

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Garlic & Ranch Roasted Potatoes

My absolute favorite mini potatoes are The Little Potato Company Potatoes! They are absolutely delicious and always super creamy inside. Not only are they so versatile they crisp up so nicely in the oven or air fryer. The best potatoes are little roasted potatoes and …

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Roasted Maple Mustard Carrots

Another wonderful side dish to enjoy all year round and especially right now with the holidays in full swing!

Carrots have to be the most underrated vegetable and has to be one of my favorites!

If you don’t season carrots properly they can be super boring… I get it. Seasoning is required and these Roasted Maple Mustard Carrots are FULL of flavor!

Print Recipe

Roasted Maple Mustard Carrots

Prep Time10 mins

Cook Time45 mins

Course: Appetizer, Dinner, lunch

Cuisine: American

Keyword: carrots, fresh vegetables, healthy dinner, healthy recipe, itrackbites, itrackbites recipe, maple, mustard, roasted veggies, thanksgiving, thanksgiving dishes, weight watchers, weightloss recipes, ww

Servings:

Author: Chef Allie's Kitchen

Equipment

Sheet pan or casserole dish
Small bowl
Pastry Brush

Ingredients

2 Pounds Carrots Peeled & Sliced vertically
1 tsp Avocado oil spray
Salt & Pepper to taste

Glaze

2 TBSP Maple syrup
2 tsp Stone ground mustard
1 TBSP Dijon mustard
1 TBSP Minced garlic

Garnish

1 TBSP Fresh parsley Chopped
Flaky sea salt to taste
Fresh black pepper to taste

Instructions

Preheat oven to 400 degrees
Peel carrots and cut vertically
Place carrots in or on a sheet pan or casserole dish
Lightly spray carrots with avocado oil and season with salt and pepper to taste
In a small bowl mix all of the glaze ingredients
Brush carrots with half of the glaze and place into the oven for 30-40 minutes ( depending on size of carrots )
Garnish carrots with remaining glaze, chopped parsley, flaky sea salt and fresh ground pepper

Notes

Click here to calculate your WW personal points

1 WW ( My PP )

1 Bite on Better Balance Healthi formerly known as iTrackBites

75 Calories

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Lightened Green Bean Casserole

When I think of Thanksgiving or the holidays I think of traditions and one of those traditions at the dining table is always the good old classic green bean casserole. My Lightened Green Bean Casserole is just that, lightened up from the original one we …

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Sausage, Apple & Cornbread Stuffing

Tis the season to make lots of yummy foods!! One of our favorites around here is stuffing and all different types of stuffing! I mean who doesn’t like carbs? Am I right? So here is one of the stuffing recipes I usually prepare every …

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Roasted Acorn Squash With Stuffing

This is the best of both worlds for me! One my favorite vegetables are any kind of squash especially when its roasted and brings out the natural caramelization from the squash.

Then you pair that with one of my all time favorite sides for the holidays, STUFFING!

This was extremely easy to make and your guest will be begging you to make this again!

Print Recipe

Roasted Acorn Squash With Stuffing

Prep Time10 mins

Cook Time1 hr

Course: Appetizer, Dinner, lunch

Cuisine: American

Keyword: acorn squash, Butternut Squash, chicken and stuffing, healthy dinner, healthy recipes, itrackbites, roasted veggies, thanksgiving, weightloss, weightwatchers, ww

Servings:

Author: Chef Allie's Kitchen

Equipment

Oven
Saute pan

Ingredients

3 Acorn squash 3 medium sliced in half
Avocado oil to coat squash
1 tsp Dak's Nothin But Ranch
Salt & Pepper to taste
1 Cup Onion Diced
1 Cup Celery Diced
1 6 oz. Box of turkey stuffing mix
1 2/3 Cup Fat free chicken broth
Fresh sage to garnish
Fresh parsley to garnish

Instructions

Preheat oven to 425
Take a knife and slice the acorn squash in half then scoop innards out
Spray open side lightly with avocado oil , then season with Dak's ranch seasoning, salt & pepper. If you don't have Dak's seasoning Italian blend can work.
In a sauté pan , spray lightly with avocado oil and sauté onions and celery until tender.
Pour in the chicken broth and scrape the bits on the bottom of the pan ( if any )
Pour in the stuffing and mix until combine
Let sit for 5 minutes then fluff with a fork
Once acorn squash is done, stuff each with stuffing ( packed 1/2 cup each ) and place back into the oven until golden brown on top ( 5-10 minutes )
Garnish with salt, pepper , fresh herbs and olive oil if desired